These crunchy, nutty crackers are as good with a little peanut butter as they would be with a slice of cheddar or Brie. Three kinds of seeds are ground right into the dough, along with whole-wheat flour and almond meal. If cutting out the crackers with a cookie cutter, don’t gather the scraps and reroll the dough to get additional crackers—they’ll end up tough. Instead, just bake the scraps as they are.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour and next 8 ingredients (through garlic powder) in a food processor; process until seeds are almost completely ground. Add butter and remaining ingredients; process until dough pulls away from sides of processor bowl.

3. Cut 2 (12-inch) squares of parchment paper. Place 1 square of parchment paper on a large baking sheet; place dough in center. Press dough with fingers to form a square. Place second square of parchment paper on top of dough; roll dough into a 10-inch square, about 1⁄8 inch thick.